For the past few weeks of In My Plant-Based Kitchen we've been talking about nutrition and recipes to keep your heart healthy and strong!
In episode 31 (part 3) we're talking free radicals, antioxidants, oxidative stress, inflammation, and how they're all related to heart health. Oh, and we make a scrumptious antioxidant (and nutrient)-rich Zingy Black Bean Salad too (recipe below)!
In this episode we cover:
- what oxidative stress is, how it is created in your body, and how it contributes to inflammation
- how free radicals work in your body, and they part they play in oxidative stress
- how antioxidants are related to oxidative stress
- how we can keep our bodies in a state of oxidative balance, and why that's important
- which foods are helpful and harmful when it comes to creating free radicals in your body
- where you find antioxidants, and ideas for getting more of them into your daily diet
- and more!
This is an info-packed session, and I hope you enjoy it!
Zingy Black Bean Salad
Serves 4
- Ingredients
- 2 handfuls of spinach/mixed greens, roughly chopped if necessary
- 1 15-ounce can black beans
- 1 lime, juiced (about 2 tbsp)
- ½ cup fresh cilantro leaves, chopped
- 2 green onions, white parts thinly sliced, green parts julienned
- 1 roma tomato, diced small
- 1 yellow/orange pepper, diced small
- ½ tsp smoked paprika
- ½ tsp chili powder
- ¼ - ½ tsp salt, to taste
- 1 large avocado, diced
Directions
- Drain and rinse the beans thoroughly and chop the rest of the ingredients.
- In a large bowl add the greens, beans, cilantro, onions, tomato and peppers and toss well.
- Add lime juice, smoked paprika, chili powder and salt (or salt alternative). Toss again until well mixed/
- Add avocado and serve!
NOTE: I love to put a bit of tomato, pepper and avocado aside to top the dish to make it look a bit brighter presentation-wise.